Ingredients 450g boneless, skinless chicken breasts 1 1/2 tablespoons butter, divided 15ml Dorset Fire Inferno (can add more if you prefer it spicier) 3 cloves garlic, minced 170g chopped onion 125g chopped celery 0.25 teaspoon salt 1 medium potato, peeled and diced 500ml chicken broth/stock 500ml milk 250g sweet corn, fresh or frozen Bunch of chopped coriander Blue cheese for garnish.
Directions In a large stockpot, melt 1/2 tablespoon butter over medium high heat. Add chicken and stir to coat, cooking for 6 to 7 minutes, until chicken is no longer pink inside. Remove chicken into a heat-safe bowl and stir in 2 tablespoons ofDorset Fire Inferno. Return stockpot to stove and melt remaining 1 tablespoon butter over medium high heat. Add garlic, onion, celery and salt. Cook for 3 to 4 minutes, until vegetables have softened. Stir in potato and chicken broth/stock. Bring to a simmer and cook for 8 to 10 minutes, until potatoes have softened. Using an immersion blender or regular blender, puree until mostly smooth. I like to leave some texture to it.
To the pureed mixture (add back into pot if you used a blender), add chicken, anymore , milk, corn and coriander. Heat until warm, but do not boil. Taste and adjust seasonings. Serve in bowls and garnish with blue cheese.
Posted on : 12/04/2017
Posted in : Recipes By : Lisa